Nutritional Facts

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup and molasses. Combine the flour, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Top with almonds if desired or leave plain.

Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Frost plain cookies if desired.Yield: about 10 dozen.

Originally published as Swedish Spice Cutouts in Best of Country Cookies
1999, p49

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cookingjenna User ID: 636871180288

Reviewed Dec. 24, 2011

"To me, these are the perfect holiday cookies. The batch makes a lot, so there are plenty to share. I used powdered sugar icing on mine, tinted with food coloring, and I decorated some of them with cinamon imperials. They are absolutely delicious. They are a little chewy, and they smell like Christmas! I will make them every year from now on."